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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is a nice crustless pie that is good for a light dinner or lunch. Just add some fresh fruit and lemonade and your meal is set. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 cups sliced mushrooms |
2 cups chopped zucchini |
1 cup chopped yellow onion |
1/2 cup chopped green bell pepper |
2 cloves garlic, minced |
2 tablespoons chopped fresh parsley |
4 large eggs |
2 cups cottage cheese |
2 cups grated monterey jack cheese |
1 (10 ounce) package frozen spinach, thawed and squeezed dry or 2 (6 ounce) bags fresh spinach, cooked,drained,and chopped |
1/4 teaspoon dried dill |
1/2 teaspoon salt, to taste |
pepper, to taste |
grated parmesan cheese |
Directions:
1. Melt the butter in a medium skillet over medium heat.
2. Add in the mushrooms, zucchini, onion, bell pepper, garlic, and parsley.
3. Saute/stir for 5 minutes or until veggies are slightly tender.
4. Lightly coat a 10-inch quiche pan or deep dish pie pan with non-stick cooking spray.
5. Transfer vegetable mixture to pan.
6. In a mixing bowl, add eggs, cottage cheese, MJ cheese, spinach, dill, salt, and pepper; stir to combine.
7. Spread mixture over vegetables.
8. Sprinkle parmesan cheese on top.
9. Bake in a 350° oven for 40 minutes or until firm and bubbly.
10. Cut into wedges and serve.
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